Chicken heart soup with pickled cucumbers
Description
Solianka is one of my favorite soups. It's delicious both in a vegetarian version and when prepared with chicken or meat broth. In this case, we're making solianka with chicken hearts. They cook quite quickly and have a very pleasant taste on their own. I recommend serving the soup with sour cream. Serve the soup hot.
Instructions
- 1
Step 1
Rinse the barley. Place it under a stream of running water. Wait until the water becomes clear. It is advisable to soak the barley for about 15 minutes. Meanwhile, bring water to a boil in a saucepan. Add the barley to the boiling water.
- 2
Step 2
Immediately proceed to the chicken hearts. Remove any excess membranes or veins. Rinse each heart thoroughly. Add them to the water with the barley. Place over low heat. Skim off the foam as needed.
- 3
Step 3
Meanwhile, we start preparing the vegetables. Dice the onion. You can cut the carrot into thin strips or grate it coarsely using a grater. You can also add any other vegetable you like—for example, celery root. Heat a skillet with vegetable oil. Sauté the vegetables until golden brown.
- 4
Step 4
Slice the slightly salted cucumbers. Add them to the frying pan with the sautéed vegetables and simmer for 5 minutes. Peel the potatoes and cut them into cubes. Add the potatoes along with the vegetables to the pot with the hearts and barley.
- 5
Step 5
Simmer the soup for ten minutes over medium heat. Seven minutes before it's done, add salt, pepper, and bay leaf. Cover with a lid after cooking and let it sit for ten minutes. Then pour the soup into bowls and serve with sour cream.